If there’s ever a comfort food that makes you feel like you’re sitting in a rustic Italian trattoria, it’s Short Rib Ragu. This dish is a symphony of tender, melt-in-your-mouth beef slow-braised in a luscious tomato and wine sauce, studded with savory vegetables and fragrant herbs. Each forkful delivers rich flavor, hearty satisfaction, and the kind of warmth that turns a simple meal into a celebration. Whether tossed with wide ribbons of pappardelle or spooned over creamy polenta, Short Rib Ragu is the sort of recipe you’ll want to make for family dinners, casual gatherings, or simply to treat yourself to something extra special.
Ingredients You’ll Need
Gathering your elements for Short Rib Ragu is refreshingly simple, yet each one is a star. From deeply flavorful beef short ribs to the aromatic punch of fresh herbs and veggies, every component lends its voice to a sauce that’s much more than the sum of its parts.
- Beef short ribs (3 pounds, bone-in): The foundation of the ragu, these ribs melt into the sauce, bringing unforgettable richness and depth.
- Olive oil (2 tablespoons): The perfect fat for browning and setting up layers of savory flavor right from the start.
- Onion (1 large, finely chopped): Sweetness and body that form the aromatic backbone of the sauce.
- Carrots (2, finely chopped): A hint of natural sweetness and beautiful color to balance savory notes.
- Celery (2 stalks, finely chopped): Adds a subtle earthiness and classic Italian flavor.
- Garlic (4 cloves, minced): An aromatic essential, adding complexity with every bite.
- Tomato paste (2 tablespoons): Intensifies tomato flavor and helps create a rich, thick sauce.
- Dry red wine (1 cup): Adds boldness and a sophisticated edge; choose something you’d want to drink.
- Crushed tomatoes (1 can, 28 ounces): Forms the hearty, saucy base that brings everything together.
- Beef broth (2 cups): Infuses savory umami and helps the meat become fork-tender as it braises.
- Bay leaves (2): Steep the sauce with gentle herbal flavor and aroma.
- Fresh thyme leaves (2 teaspoons, or 1 teaspoon dried): Brightens the ragu with a hint of freshness.
- Dried oregano (1 teaspoon): Contributes classic Italian fragrance and flavor.
- Red pepper flakes (1/2 teaspoon): Just a little for warmth; adjust to your personal preference!
- Salt and freshly ground black pepper: Absolutely essential for balancing and sharpening all the other flavors.
- Chopped fresh parsley (1/4 cup): A finishing touch that adds freshness and vibrant color.
- Grated Parmesan cheese: For sprinkling on top—don’t hold back!
- Cooked pappardelle pasta or polenta: The perfect vehicle to soak up every drop of the sumptuous ragu.
How to Make Short Rib Ragu
Step 1: Sear the Short Ribs
Start by generously seasoning your short ribs with salt and pepper. Heating olive oil in a heavy-bottomed Dutch oven, sear the ribs on all sides until they develop a crisp, deep brown crust—this is where flavor truly begins! Make sure not to overcrowd the pot, searing in batches if necessary, so each piece caramelizes perfectly. Once seared, transfer the ribs to a plate and set them aside.
Step 2: Sauté the Aromatics
In the same pan, add your chopped onion, carrots, and celery. Let them sweat and soften for about 6 minutes, stirring occasionally. As these vegetables cook, they’ll build a beautiful base of sweetness and depth for your sauce. Next, stir in minced garlic and tomato paste, sautéing for just a minute until everything smells irresistible—this extra step intensifies that classic ragu flavor.
Step 3: Deglaze and Build the Sauce
Pour in the dry red wine and stir, scraping up all those delicious browned bits stuck to the bottom of the pot. This is where true ragu magic happens! Let the wine simmer and reduce by about half, which should take around 5 minutes. Add the crushed tomatoes, beef broth, bay leaves, thyme, oregano, and red pepper flakes. Stir well to combine all the ingredients into a glossy, aromatic sauce.
Step 4: Braise the Ribs
Carefully nestle the seared short ribs back into the sauce, making sure they’re mostly submerged. Bring everything to a gentle simmer, then cover and let it cook low and slow for 3 to 3½ hours. Resist the temptation to peek too often—allowing time for the meat to become meltingly tender and the sauce to thicken beautifully.
Step 5: Shred and Finish the Short Rib Ragu
When the ribs are fork-tender and falling off the bone, remove them from the pot. Shred the meat, discarding bones and any excess fat. Return the succulent, shredded beef to the sauce, stirring to fully incorporate. Taste and adjust seasoning with more salt and pepper as needed. Let the Short Rib Ragu simmer for another few minutes while you prep your pasta or polenta.
How to Serve Short Rib Ragu
Garnishes
The crowning glory of Short Rib Ragu is all in the finishing touches. A generous shower of chopped fresh parsley adds a welcome pop of color and brightness, while a lavish dusting of grated Parmesan brings riches of flavor. For an extra-special touch, a drizzle of your very best olive oil or a grating of lemon zest can elevate the whole plate.
Side Dishes
Short Rib Ragu is hearty and filling, but a simple green salad with a zippy vinaigrette or freshly baked crusty bread for sopping up sauce makes the meal feel complete. If you want to go full Italian feast, consider roasted broccolini or garlicky sautéed greens alongside your pasta or polenta.
Creative Ways to Present
While Short Rib Ragu traditionally blankets wide ribbons of pappardelle or creamy polenta, you can have a little fun! Spoon it over baked potatoes, layer it into a lasagna with ricotta and mozzarella, or use it as the ultimate sauce for soft, cheesy gnocchi. Don’t be afraid to try it as an unforgettable filling for sourdough bread bowls or tossed with shredded Brussels sprouts.
Make Ahead and Storage
Storing Leftovers
Leftover Short Rib Ragu keeps beautifully in the fridge! Transfer any extras to an airtight container once cooled. Stored this way, the flavors only develop and deepen, making the ragu taste even better the next day. Plan on enjoying it within 3 to 4 days for the best experience.
Freezing
Good news for meal-preppers and future-you: Short Rib Ragu freezes like a dream. Once cooled, spoon the ragu into freezer-safe containers or heavy zip bags, leaving a little space for expansion. It will keep in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat Short Rib Ragu gently on the stovetop, adding a splash of water or broth if the sauce has thickened too much. Stir often and heat until just bubbling throughout. If you’re in a hurry, the microwave works too—just reheat in intervals and stir in between for even warming.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! While bone-in short ribs lend a touch more richness and flavor to the sauce, boneless ones work wonderfully for convenience. If using boneless, keep in mind that they may cook slightly faster, so check for tenderness a little earlier.
What kind of wine should I use for Short Rib Ragu?
Choose a dry red wine that you like to drink, such as Cabernet Sauvignon, Merlot, or Chianti. The wine enhances the sauce, so don’t use anything labeled “cooking wine”—a good-quality bottle makes all the difference.
Can I make Short Rib Ragu in a slow cooker?
Yes! After searing the short ribs and sautéing your vegetables, transfer everything to your slow cooker. Cook on low for 8 to 9 hours or until the meat is tender and falls apart easily. It’s a fantastic, set-it-and-forget-it option.
What’s the best pasta for Short Rib Ragu?
Pappardelle is the classic choice for Short Rib Ragu, thanks to its wide, sturdy ribbons that soak up every bit of sauce. Tagliatelle, rigatoni, or even creamy polenta also work beautifully—just choose something substantial to stand up to the ragu’s richness.
How can I make the sauce smoother?
If you prefer a more velvety texture, use an immersion blender to puree the sauce after removing the ribs but before shredding the meat. Once blended, return the meat to the pot and stir well. This makes Short Rib Ragu especially luscious!
Final Thoughts
There’s truly something magical about the way Short Rib Ragu brings people together over heaping bowls of savory, heartwarming pasta. Whether it’s a cozy night in or a celebratory dinner, every bite feels like a hug in a bowl. Give this recipe a try—you might just find yourself with a new, much-requested family favorite!
Print
Short Rib Ragu Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising, Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this hearty Short Rib Ragu, a classic Italian dish featuring tender beef short ribs in a savory tomato-based sauce. Perfect for a cozy family dinner or special gathering.
Ingredients
Beef Short Ribs:
- 3 pounds bone-in beef short ribs, trimmed of excess fat
Ragu Base:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
Serving:
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
- Cooked pappardelle pasta or polenta for serving
Instructions
- Prepare the Short Ribs: Season the short ribs with salt and pepper. Sear them in a pot until browned. Set aside.
- Make the Ragu: Sauté onion, carrots, and celery. Add garlic and tomato paste. Deglaze with wine, then add tomatoes, broth, herbs, and spices. Simmer with short ribs.
- Shred the Meat: Remove ribs, shred meat, and return to the pot. Adjust seasoning.
- Serve: Spoon ragu over pasta or polenta. Garnish with parsley and Parmesan.
Notes
- This ragu tastes better the next day as flavors develop.
- For a smoother sauce, puree the vegetables before adding the shredded meat back in.
Nutrition
- Serving Size: 1 cup ragu with pasta
- Calories: 520
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 105 mg
